Apple Pie Keto Hot Pockets

This recipe is based on the Egg & Bacon Hot Pockets. I used the same dough because it's so versatile and works amazingly well with both sweet and savoury recipes.

I used zucchini which in my opinion is the next best alternative to apple. I also added some cream of tartar (you can use lemon juice too) that works well with zucchini as it adds some acidity and makes it taste even more like apples.

As always, sweeteners can be used to taste. I found a combination of Erythritol and stevia works best for me. Finally, the most important part is the chia seeds that will take care of any excess liquids and prevent the pockets from getting soggy.

Instructions

Place the zucchini in a large bowl and add the cinnamon, Erythritol, cream of tartar (or lemon juice).

Combine well and let the zucchini sit for about 10 minutes to release the juices. Optionally, add a few drops of stevia.

Add the chia seeds and mix until well combined.

Let the chia seeds soak in all the excess juices, for about 30 minutes.

Meanwhile, preheat the oven to 200 °C/ 400 °F. When the chia seeds have soaked up all the liquids, melt the shredded mozzarella (in a microwave oven or on the stove over a low heat), and then mix in the almond flour.

Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin). Add the filling in the centre of the dough.

Fold over like an envelope and seal the dough. Poke some holes for releasing the steam while baking. Bake for about 15 minutes or until golden brown on top.

When done, remove from the oven and let it cool down for a few minutes.

Serve warm or cold. Enjoy with a dollop of whipped cream or keto ice-cream!

My Failed Experiment

Using chia seeds is essential in this recipe. They will soak up all the liquids and prevent the pockets from getting soggy.

In my first attempt, I didn't use them. Instead, I squeezed out the liquids by placing the grated zucchini in a nut milk bag. I then added all the remaining ingredients (cinnamon, cream of tartar and Erythritol). That was not enough and more liquids were released even during baking.
Although the filling itself was fine, the pockets were too moist, soggy and soft on the bottom.

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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It does taste very similar. Technically, yes, these are "zucchini" hot pockets but the idea is that they replace apples. I made this pie (similar recipe) a few times and even our non-keto neighbour and my parents couldn't tell it wasn't made with apples: Low-Carb Zucchini Apple PieZucchini (courgette here in the UK) has a neutral taste and works great instead of apples, especially if you add cinnamon and some lemon juice. The great advantage is that is it very low in sugar and carbs - perfect for a keto diet!

I think you could do that 😊 The apple pie my mom makes actually uses grated apples but you can slice them if you prefer that. You may need to boil and drain them though (like in this recipe: Low-Carb Zucchini Apple Pie)

Heh Martina, have been meaning to ask you about using granulated swerve compared to powdered? In your last lemon curd recipe you mention all the testing you did to come up with the perfect combination where you settled on xylitol and swerve. Basically I am sure your readers would like to know where would you choose one over the other? For me I have found granulated too gritty for many recipes. Looking forward to your reply.

Hi Mark, that recipe was actually not my own (created by our talented contributor Naomi - Low-Carb Lemon Meringue Parfaits) 😊
Meringues do work with granulated sweetener too but I prefer using powdered erythritol. I've been using powdered erythritol to make meringues (like these: Sugar-free Meringues) and lemon curd (How to Use Leftover Egg Yolks: Make Low-Carb Lemon Curd) but I think you can use either. When the sweetener is heated, it dissolves so the grainy texture goes away. I always use powdered sweeteners in chilled treats but even when making homemade chocolate. Unlike most treats that are cooked/heated, chocolate works best with powdered sweeteners as it tends to be gritty if you use granulated. I hope this helps!